Fresh Corn Spoon Bread


"This a great custard-like corn bread that can take the place of a stuffing."


1 h 15 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
  2. Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
  3. Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
  4. Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
  5. Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.


  • Cook's Note:
  • You may use frozen corn, thawed, instead of fresh corn.
  • profile image

Your rating



  1. 13 Ratings


I had high hopes for this recipe, but it was fairly tastless. Jiffy mix has better flavor.

Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread.

Very big hit at the holiday party. I added 1/4 cup of sugar to this. This was exactly what we were looking for, will make again as a side.